Suzi's Blog

Aperol St. Germain Sour: A Cocktail Gateway to Flavor

Two very popular liqueurs are Aperol and St. Germain. Popular and so different. St. Germain, made from the flowers of elderberry bushes, is sweet. I always detect grapefruit, but others get peach, pear, flowers of all kinds, and some even report lychee.

Aperol is different, offering sour flavors including rhubarb and orange. Aperol was created in 1919 and has always been compared to Compari. For many of us, Compari is, well, abrupt. So, lately mixologists [that’s bartenders to us normal folks on the other side of the bar] have been using Aperol in such Compari classics as the Negroni.

Now, what happens if you take those two very different flavor combinations and mix them? It’s true cocktail synergy. Several people to have invented this same mixture which goes by several names. The basic mix is often called an Aperol Sour or an Aperol St. Germain Sour. I prefer equal billing.

In the now classic combo below, it’s just those two liqueurs with some lime juice. I am experimenting, however. The dominant Aperol sourness still begs, at least to me, for a tad of relief. So some simple sugar syrup is one idea. Lemon juice instead of lime. You can top this drink off with seltzer water or club soda to “tone” it down. Or, you can increase both sweetness and sparkle by adding some sparkling wine. Do not go dry here. Do go sweet with Proseco or Cava [yes, Cava comes in six classifications including both ranging from brut to sweet].

Start with this basic recipe, then experiment to your delight. It’s a good introductory cocktail to kick off a meal, but the liqueurs have the substance to carry you through, say, a juicy steak and some cheesy potatoes.


Aperol St. Germain Sour

Yield: Serves 1


  • 1.5 ounces Aperol
  • .75 ounces St. Germain
  • .75 ounces fresh squeeze lime juice


Shake all the ingredients with ice. Serve in a chilled cocktail glass. Crushed ice is optional. Garnish would be a stick of your favorite herb.


Source: and


The Italians Are Coming: Aperol to the Beverage Rescue


It’s a dinner party for Suzen and me tomorrow. Small in number but wide in flavor interests.

We have four guests coming and there will be a fresh corn salsa that all will enjoy. After that, it can be challenging. The four people have quite different beverage likes and dislikes. How can you easily meet the beverage needs of good friends you want to please? It’s pretty simple. Have on hand a couple of base liquors and some juices. With a half dozen things, you can easily prepare a wide range of cocktails. You can dazzle without breaking a sweat.

In honor of my Italian friend, I’m using Aperol as one of the alcoholic drivers.

First, here’s the ingredients list:

  • Vodka, chilled of course
  • Aperol, chilled
  • Proseco
  • Orange juice
  • Grapefruit juice
  • Fresh limes slices and orange slices

And here’s the collection of cocktails I be ready to offer my guests:

For the Vodka Drinker:

He gets his glass straight up with ice cubes and a slice of lime.


For the Pure Aperol Lover: Aperol on the Rocks

Just pour Aperol over ice and garnish with a slice of orange.


For the Orange and Aperol Lover: Aperol Orange

1 part Aperol and 3 parts orange juice, over ice and garnished with an orange slice.


For the Aperol and Vodka types: Aperol Vodka

2 parts Aperol to 1 part Vodka, over ice, mixed, garnished with a lime slice.


For the Aperol Juice Freak: Aperol Citrus

2 parts Aperol, 1 part orange juice, 1 part grapefruit juice, shaken and poured over ice.


For the lover of Sparkling Wine: Aperol Spritz

3 parts Aperol to 2 parts Proseco.


There you are. Six beverages, including simple vodka on the rocks. Some people are very particular about their cocktails. Others folks are more flexible or more curious or just downright inventive.

With these ingredients, there is hard core alcohol available in the vodka, sour from the Aperol, sweetness from juice, and tiny bubbles, tiny bubbles from the Proseco. It is not a hard setup to arrange, and it will make our guests feel their individual needs are appreciated.

I’ll have everything on ice on the countertop. People can mix and match to their own delight. I won’t mind if someone just puts Proseco and orange juice together. [There is a reason some beverages are considered classic.]


Source: and Brian O’Rourke